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    Home » By Category

    Published: Nov 10, 2016 · Modified: Oct 1, 2020 by Usha Rao

    Tameta Batata nu Shaak ~ Tomato Potato Curry

    Gujarati Curry, Indian Curry,  Gujarati Food, Gujarati Cuisine,  Tomato Potato Curry, Tameta Batata nu shaak, alugadda tamata koora,

    Tameta batata nu shaak is a Gujarati tomato potato curry. Gujarati curries are quick and easy to prepare with basic spices available in the kitchen. This is one of the everyday curries in Gujarat. Curries from this cuisine are on the sweeter side and since we do not like sweet in curries, I skipped jaggery that is used as a sweetener.

    This is a no onion, no garlic curry, hence a good one for folks avoiding these bulbs due to religious constraints. I made this curry as part of the Gujarati thali for this this week’s blogging marathon. You can checkout the thali here.

    Gujarati Thali, Gujrati Platter, Indian Food, Gujarti Food,

    Ingredients:

    • 285 grams Potatoes ~ 2 medium sized Potatoes diced or 1 ¾ cup peeled and diced Potatoes
    • 125 grams or 1 medium sized Tomato, chopped (about ¾ cup)
    • 2 tbsp. Oil
    • ¼ tsp. Mustard Seeds
    • ¼ tsp. Cumin Seeds
    • ⅛ tsp. Hing ~ Asafetida
    • 1 tsp. Green Chili Ginger paste (1 small green chili + 1” ginger)
    • ½ - ¾ tsp. Chili Powder
    • 1 ¾ cup Water or as needed
    • ¾ tsp. Coriander Powder
    • ¼ tsp. Cumin Powder
    • ½ tsp. Salt

    Preparation:

    • Wash, peel and cut Potatoes into cubes.
    • Chop tomatoes and keep aside.
    • Heat oil in a pan, when hot add mustard seeds followed by cumin seeds. When seeds crackle, add hing and chili garlic paste. Fry for few seconds until paste is roasted in oil.
    • Add turmeric, stir and add potatoes.
    • Mix well and let potatoes fry in oil for couple of minutes.
    • Add tomatoes, chili powder and cook for a minute or two until tomatoes are soft.
    • Add water, give a good stir, cover and cook on medium high flame until potatoes are cooked. Keep stirring in between and this will take 10-12 minutes.
    • Once Potatoes are cooked, uncover, add cumin powder, coriander powder, salt and give a good stir. Add more water if you want a thin gravy.
    • Mix well and cook for 2-3 minutes on medium low flame until spices blend in.
    • Turn off the heat, garnish with coriander leaves.
    • I left of sugar as I wanted a spicy gravy.

    This day in 2013: Chicken Balls

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#70

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    1. Pavani says

      November 29, 2016 at 6:45 pm

      Such a easy and delicious potato curry.

      Reply
    2. Srivalli Jetti says

      November 28, 2016 at 12:26 am

      Those pictures are awesome Usha..came rushing here from pinterest..:)

      Reply
    3. Kalyani says

      November 14, 2016 at 4:50 am

      Very comforting food there ! I love this with puris :))

      Reply
    4. Vaishali Sabnani says

      November 11, 2016 at 4:41 am

      One of the favorites at home..we make it very often. perfectly made the complete thali is a treat.

      Reply
    5. cookingwithsapana says

      November 11, 2016 at 4:19 am

      So simple and tasty looking tamaeta batata nu shaak. love this with rotli.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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